Celeriac Soup
1 head of celeriac dices
3 medium potatoes diced
2 medium onions
1 head of garlic roasted
Salt
500ml Veg stock
Method:
Remove the outer skin of the garlic leaving the skin of the cloves and chop off the tips exposing the top of each clove. Cover the head in a little olive oil, wrap in tin foil and roast for aprox 30 minutes until soft. ( leave to cool before handling)
While roasting the garlic head fry the celery cubes in olive oil and some salt for about 15mins on a low heat or until they are nearly soft.
Add potatoes and onions and continue to fry until all are cooked through.
Add the veg stock and cook for an extra 5 mins.
Leave to cool then add the garlic and put in a food processor. Blend on a high speed until the soup is really creamy.
Return to the heat and season with salt and pepper.
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